Toasted Grain, Fennel and Orange Salad from The Quinoa Cookbook by Penny Doyle

Ingredients

• 750 ml/1¼ pints/3 cups vegetable stock
• 75 g/3 oz/½ cup buckwheat
• 115 g/4 oz/⅔ cup red quinoa, rinsed
• ground black pepper
• rocket (arugula) or lettuce leaves, to serve
• 1 orange, peeled and segmented, all white pith removed
• 50 g/2 oz/½ cup blanched whole almonds, cut in half
• 30 ml/2 tbsp cider vinegar
• 175 ml/6 fl oz/¾ cup boiling water
• a good handful of parsley, finely chopped
• 1 fennel bulb, outer leaves removed, finely sliced
• 5 ml/1 tsp wholegrain mustard
• 60 ml/4 tbsp olive oil
• 75 g/3 oz/⅓ cup wheatberries